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Upside Down :)

Suddenly i realized that it's already December ... haizzz... where was I?

 I'm just gonna share with you what I baked tonite... it was a busy day for me but I've been wanting to bake this for sooo long... and tonight I did it.  

 Such a nice cake, great recipe - definitely a keeper.. thanks to Betty Crocker... hehehe but I added some stuff in, just to add a little bit of taste.  Let's chekidout!

 For pineapple layer:

 A
70 gm butter
50 gm brown sugar
1 can pineapple (round)
5-6 fresh cherries

 Melt butter in an 8"x8" square baking tray - I just left it in the pre-heated oven for about 5 mins.  Then , take the tray out and sprinkle the brown sugar over butter - make sure it is evenly sprinkled. 

 Arrange pineapple and put the cherries (halves) in the middle (refer to pic below).  Set aside while you prepare the cake batter

For cake batter

 B
1 1/3 cups plain flour
1 cup sugar
75 gm butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1-2 tbsp pineapple juice (you can take from the pineapple can)
1 egg

 Beat all ingredients for about 30 seconds on low speed until all are evenly mixed.  Then continue to beat for another 2-3 minutes on high speed.

 Pour batter in the baking pan and bake for about 1 hr or until a toothpick inserted in the centre comes out clean.  Place a serving plate on top of the baking pan and turn the pan upside down (turn the plate and pan over).  Leave the pan for a few minutes and then slowly remove the pan.  Serve warm.
I sprinkled some pineapple on top - just to clear the can

After exactly 1 hr of baking
Upside Down Pineapple Cake

The cake is so creamy and moist... simply loved it!
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